Collard greens are tenderly cooked with tomatoes and onion in this flavorful sukuma wiki or African greens recipe. This dish is healthy, economical, and very easy to prepare.
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I am happy to share with you my family's delicious vegetarian Sukuma Wiki recipe, just like my mother and my grandmother before her; used to make it.
While we are at Kenyan cooking, I definitely recommend that you start with this collection of 20-plus Kenyan food recipes that you certainly have to try!
meaning of the name
The name sukuma wiki is a Swahili word that literally means to ''push the week'' or ''stretch the week'' in English. The name draws back its roots to the affordability of the dish.
Back in the day, the common folk in Kenya could afford to stretch the little pennies earned throughout the week and feed their families with this affordable vegetable.
It is a common and popular staple dish in East African countries such as Kenya, Tanzania, Uganda, and Congo, that is normally served with ugali (a type of firm dough made from mixing maize flour and hot water).
You can read about the health benefits of sukuma wiki here.
ingredients
- Sukuma Wiki (collard greens) leaves - make sure to clean the leaves properly.
- Other vegetables - use any sort of fleshy, medium-sized ripe red tomatoes and one onion.
- Cooking oil - use any type of vegetable cooking oil with a high smoking point.
- Salt to taste.
- Spinach leaves - optional.
These ingredients are for the basic vegan and vegetarian sukuma wiki. For other variations, check the notes in the recipe card below.
how to make it
- We start by heating some oil in a large pan over medium heat. Add the onion and cook for 2-3 minutes, just until softened.
- Next, add the tomatoes and let them cook down. If they stick to the pot, don’t be shy to splash in another spoon of oil.
- Once the tomatoes are fully broken down, stir in the chopped sukuma wiki leaves and some salt to taste. Cover for a minute or two so the leaves can wilt down, then stir everything together.
- Cover again and cook for another 5 minutes. If you like your greens a little softer, give them a couple more minutes, sukuma wiki can handle it!
- If you prefer, you can stir in some sliced spinach leaves towards the end of cooking. Cook for 1-2 minutes, just until wilted, then stir to combine.
- Season with more salt or even a pinch of pepper if you like.
- Remove from the heat and serve it with kachumbari, ugali, nyama choma, pili pili sauce, omena, or some Kenyan beef stew.
how long to cook sukuma wiki
Do not overcook - cooking for just a few minutes works best. Normally, 5-10 minutes is a sweet spot, plus you get the most benefits when you cook it this way.
The time will, however, also depend on how tough your leaves are. Cook tougher and older leaves longer, to enable them to thoroughly soften up.
make ahead instructions
Whole and uncut leaves will keep in the fridge for up to 3 days. Uncooked, it can be frozen for up to 6 months. Pro tip: Chop your leaves first before freezing.
Store cooked sukuma wiki in an airtight container in the fridge for up to 3-4 days or in the freezer for up to 4 months.
useful tips
- Make sure to properly clean your leaves- collard greens are notorious for hiding dirt so make sure to properly clean the leaves. I like to soak them in a basin of water, then rub the leaves against each other to get rid of dirt.
- Do not add water - your dish will end up soupy and not taste good.
- Having problems with tough sukumawiki leaves? Add some spinach leaves. This will make it less tough. Spinach also works well to reduce the bitter taste in kale and collards.
- Seasoning - you can also use your favorite seasonings such as stock cubes, black pepper, or curry powder. Feel free to experiment.
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📖 Recipe
Authentic Kenyan Sukuma Wiki Recipe
Video
Ingredients
- 1 about 11/2 pounds or 700 grams bunch sukuma wiki leaves (wash and chopped) leaves - (see notes below on how to prepare sukuma wiki for cooking).
- 2-4 tablespoon cooking oil (vegetable or olive oil)
- 2 medium-sized red tomatoes, diced
- 1 small onion (white or red), diced
- salt to taste (you can also add some pepper but this is absolutely optional)
- 1 bunch spinach leaves - optional (chopped)
Instructions
- Heat oil in a large pan over medium heat.
- Add the diced onion and cook for 2-3 minutes, or until softened.
- Stir in the tomatoes and cook for 3-4 minutes, until they break down into a sauce. You can add a tablespoon or two of oil, if the tomatoes are sticking to the pot.
- Once the tomatoes are totally cooked through, add the sukuma wiki leaves and some salt. Cover and allow it to reduce for about one to two minutes, then stir well to combine.
- Cover again and allow to cook for a further 5 minutes. You can cook it longer, if you prefer less crunch.
- Season with more salt or some pepper (if preffered).
- Remove from the heat and serve hot with ugali. For a low carb or paleo option, serve sukuma wiki with low carb fufu.
SUKUMA WIKI AND SPINACH RECIPE
- Heat oil in a medium sized pan and cook the onion for 2-3 minutes, or until translucent.
- Stir in the tomatoes then allow them to cook. The tomatoes should be totally soft. Add a tablespoon or two of oil, if the tomatoes are sticking to the pot.
- Once the tomatoes are totally cooked through, add the sukuma wiki leaves and the salt. Cover and allow the to reduce for about 1-2 minute then stir. Cover again and allow to cook for a further 5 minutes. Cook it longer, if preferred.
- Uncover the pot and add the spinach leaves. Stir and allow to cook for 1-2 minutes (cook longer if you prefer, but not longer than 5 minutes).
- Season with more salt if required then serve hot.
Notes
- Wash the collard greens then use a knife to chop off the stems. You can also use your hands to separate the leaves from the stems. Discard the stems (you only require the leaves).
- To cut sukuma wiki, grab a bunch of leaves with your hand, roll them up together then hold them firmly on top of a chopping board. Use a knife to chop or slice into ribbons. The cutting size will depend on your preference.
- Have problems with tough leaves? Use some spinach or terere (Amaranath) leaves. Both work well in reducing the bitter taste of kale.
- Add shredded carrots for some color and crunch.
- Cook your sukuma wiki with meat, if preferred.
- You can also use your favorite seasonings such as stock cubes, black pepper, or curry powder. Feel free to experiment.
- Do not overcook - braising the sukuma wiki (collard green leaves) for just a few minutes works best. Normally, 5-10 minutes is a sweet spot. The time will, however, depend on how tough your leaves are. You may need to cook tougher and older leaves longer, to enable them to thoroughly soften up.
- Do not add water - your dish will end up soupy and not taste good.
Jazz
This was the perfect side dish! I added extra carrots because we all love them and it was a hit.
Tamara
This was the perfect recipe to adapt to my keto diet. Super flavorful, and I'm thankful for your backstory on the dish.
Mila
This dish is delicious, but also so flexible. I really enjoyed it for my first time making it.
Chenée Lewis
This was so easy to make and delicious! A quick keto side dish that's perfect for weeknight meals!
Robin
I'm looking forward to trying a new way to prepare collard greens. Thanks!
Marta
I love that I have another way to enjoy collard greens. These had just the right amount of flavor.
Eric & Shanna Jones
This tasted great! And the health benefits are a huge plus so thanks for sharing that. We served this with fish and will make it again.
Britney
I love how tasty this recipe is and so simple to make! I’ve never made collard greens in this way and I’m so happy that I gave this a try! I will definitely be making this again!
AdriRuff
I eat keto most of the time and I absolutely love collard greens. This was a very new way (for me) of incorporated them into my diet. Delicious!